6 large tamarillos 1 cup each: red wine, water 1/2 cup sugar 1 cinnamon stick 3 whole cloves Thinly peeled rind of 1 orange
Blanch the tamarillos by plunging in boiling water. Then peel the tamarillos, leaving the stalks on. In a large saucepan, bring the wine and water to the boil. Add the sugar and stir, until dissolved. Add the cinnamon stick, cloves and orange rind. Simmer on gentle heat for about 15 minutes, stirring occasionally so the fruit is evenly coloured. Remove the fruit to a bowl. Strain the syrup, discarding the spices and rind. Boil on high heat, until slightly thickened. Pour over the tamarillos and cool. Excellent served with creamed or coconut rice, lightly whipped cream or ice cream. Serves 4-6.